The resulting dish is sticky, sweet, and finger-licking good. If scallions aren't your preferred vegetable, substitute in another seasonal veggie like broccoli rabe or asparagus. Serve on a bed of rice and you've got a meal that's satisfying to both kids and adults alike. The recipe when you read more.
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 cup honey
1 garlic clove, minced
1 teaspoon grated peeled fresh ginger
1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
4 bunches scallions, greens cut into 2 1/2-inch pieces, whites halved lengthwise
1 tablespoon vegetable oil, such as safflower
Coarse salt and ground pepper
- Preheat oven to 450 degrees, with racks in upper and lower thirds. In a medium bowl, combine soy sauce, vinegar, honey, garlic, and ginger. Divide sauce between two bowls; use one for basting and reserve other for serving.
- Line a rimmed baking sheet with aluminum foil. Place chicken on sheet, and baste. Bake on upper rack 20 minutes, basting twice with pan juices.
- Transfer to lower rack; baste once more. Continue to cook until thermometer inserted into a breast (avoiding bone) registers 165 degrees, 5 to 10 minutes.
- Meanwhile, on another rimmed baking sheet, toss scallions with oil; season with salt and pepper. Roast on upper rack until crisp-tender, 10 to 12 minutes. Serve chicken with scallions and reserved sauce.
- Poultry, Main Dishes
- Other Asian